Some of the best cocoa in the world comes from the Dominican Republic. Who doesn’t enjoy cocoa? It is delicious in any form, as an exquisite sweet, as a chocolate bar, in tasty hot chocolate during a cold winter, and as chocolate powder to add to milk… mmmm!

It is a high quality crop with special characteristics, and the cocoa plantations have the best possible conditions to grow in terms of terrain and climate in the northeast of the island, in San Francisco de Macoris.

More than 40,000 Dominican homes and 350,000 people depend directly and indirectly, respectively, on growing and selling cocoa. Cocoa creates jobs in rural areas and reduces the number of people moving to the city.

Organic cocoa is produced in agricultural areas, with no herbicides or chemical pesticides, and is therefore healthier and produced using the same measures as cocoa powder. Additionally, it is also used to produce products such as organic cocoa liquor, cocoa butter, cocoa powder and chocolate.

Most of the cocoa is exported to Europe and the United States, and most of the chocolate you eat will be made with this high quality Dominican cocoa.

One of the sweetest experiences you can have in the Dominican Republic is going on the cocoa trail. These are excursions organized by the Hacienda Camino Ramonal and the Hacienda La Esmeralda Garcia Jimenez, where you can walk among the cocoa plantations, plant a tree, enjoy a typical lunch and drink some chocolate, as well as learning more about the process and receive a certificate for planting a tree.